Secret Affair Blend
For 10 years now Secret Affair has been a modcup staple blend. Its make up has always been a South American coffee blended together with a washed process grade 1 Ethiopian. Whether served from a cart or a cafe its intention has always been the same; to showcase a modern dynamic coffee experience. Using high elevation dense coffees and roasted on the lighter side of spectrum to highlight brighter and sweeter flavor profiles this coffee blend is multi versatile and can be used for espresso, drip and full immersion brewing.
Lighter roasts and high elevation arabica coffee
Coffee arrives at our roastery in the form of a dried green seed that just months previously was inside a tropical cherry/berry. At this stage when it arrives at our roastery it is not soluble; green coffee has a way to go before becoming a roasted coffee “bean” that we’re able to, upon grinding, dissolve in water.
How we approach the roasting of this seed is dependent on a number of factors but when the ultimate goal is to showcase the innate flavors locked inside the bean then a lighter more delicate roast approach is required.
When using high elevation, high-density green coffee with this roasting approach the flavors achieved are characterized by the origin of the coffee.
Brewing with lighters roasts and higher elevation dense arabica coffees
Brewing coffee is complicated and you should adjust your brewing technique to the roast level of the coffee. When light roasts are brewed perfectly, they can be extraordinary. But when they are bad, they are horrible!
Secret Affair is light medium so you'd be wise to pay attention when brewing to
1. A longer Brew Ratio 1:16 or 1:17 - the correct brew ratio also depends on your grinders consistency
2. Boiling water, or as hot as possible
3. Soft, Low alkalinity water: Preferable 40-70 TDS
4. More Agitation than usual - aggressive pour, stick or spoon or swirl stick
5. Finer Grind Size than usual. For lighter roasted coffee a top grinder is a must.
6. Suitably aged "fresh" coffee. Lighter roasts need resting time to degas. How long should that rest time be? Min 14 days, in some cases 30 days plus.